The Sweetwater Chuck Wagon Gang serving community crowds

The Sweetwater Chuck Wagon Gang has been around for quite some time and has served many Nolan County crowds, as well as other crowds when the Gang used to travel. The Gang specializes in cooking brisket, steak, potato salad, ranch style beans and other items. "We specialize in chuck wagon-style cooking," said member Tom Henderson. "We also pride ourselves in feeding many in a short period of time."The Sweetwater Chuck Wagon Gang cooks for many local events including the Sweetwater Chamber of Commerce Banquet, the all-sports banquet, the Nolan County Livestock and Fair Association and the WASP Homecoming to name a few.Potato Salad for 150 People3 eggs1-1.45 lbs. potatoes, cooked and diced3 med. onions, chopped3 dozen hard-boiled eggs (save 9 for garnish)Dressing1 1/4 c. sugar3 tbsp. salt4 tbsp. mustardMix all together. Put into bowls. Slice eggs on top and sprinkle with paprika.Rum CakeIngredients:1 box moist-style yellow cake mix1/2 cup rum (I use Captain Morgan’s Black Spiced Rum)1/4 lb. margarine or butter1 cup sugar1/4 cup waterDirections:Mix cake according to directions except substituting 1/4 cup rum for some of liquid called for in baking directions. Bundt cake pan works better. Pan needs to be sprayed with non-stick cooking spray.Glaze: Place 1/4 lb. margarine, 1/4 cup rum, 1/4 cup water, 1 cup of sugar in pan. Bring to boil; boil 2-3 minutes. Drizzle over warm cake. Retain any glaze left to apply to cake later.Any rum will work, but the spiced gives more taste.Submitted by Glenn WorthamRanch Style Beans1 lb dry pinto beans5 cups cold water2 teaspoons chicken bouillon4 ounces ham hocks1/4 teaspoon liquid smoke1 1/2 tablespoons combination of California chili powder (New Mexico, Hungarian Paprika. All Mild)1 tablespoon brown sugar, plus1 teaspoon brown sugar1/2 teaspoon black pepper (for spicier beans add another 1/2 Tsp)1/4 teaspoon cumin1/2 teaspoon oregano1/2 teaspoon garlic powder or 1 -2 garlic clove, minced1 1/2 tablespoons onion powder or 1 medium onion, chopped1 teaspoon seasoning salt (add in the last 30 min only)1/4 cup tomato puree (add in the last 30 min only)Directions:1. Wash beans and place in a large pot or kettle. Add water and remaining ingredients (except salt and tomato puree, which should be added in the last 30 minutes before beans are done). Cover and simmer for 5 to 6 hours. Check liquid level occasionally and add more water (add boiling water, never cold) as needed to keep beans covered.2. If cooked in a crock pot, (you will need extra cup of water if you did not pre-soak) and cook them on the low setting. It also may take a little longer than the 5 to 6 hours.3. Note: You can reduce cooking time by soaking beans overnight or using or (1 Hour soak method).4. Add ¼ Cup of tomato puree with additional 1 tsp brown sugar in the last hour. Adjust salt and sugar to your liking.Tom’s FrenchKiss Toast3 eggs1-1.5 cups milk2 tbsp Vanilla1 tbsp SugarCinnamon6-8 slices Sliced breadScramble eggs in bowl.Add sugar, vanilla and milk.Stir well as adding cinnamon.Dip both side of bread in mixture for 2-3 seconds.Place on flat cooking service at medium heat.Turn when side firms up.Add more cinnamon as you dip bread slices.Makes 6-8 pieces depending on milk used.Submitted by Tom Henderson